FYI... those of us who don't have the fancy brewing gear don't have to be left out of the fun. There's lots of ways to set up sous vide systems on the cheap: http://coldsprings.typepad.com/food/2009/01/budget.html
Link didn't work for me.
FYI... those of us who don't have the fancy brewing gear don't have to be left out of the fun. There's lots of ways to set up sous vide systems on the cheap: http://coldsprings.typepad.com/food/2009/01/budget.html
Link didn't work for me.
Bah...
Basically it was using a crock pot and a johnson controller to maintain the temperature of the water. Simple and easy.
I forgot about " advanced" reply on iPhone app.
Here are 4 slabs and tips prior to going for a dip.
Bob expressed concerns about cooking in plastic
*Note that the egg sous vide (aka 'perfect egg' if you are into that sort of thing) doesn't require plastic
When I make homemade ramen I like to do '60' minute eggs and they are a pain to do on the stovetop. Now it's set the temp and walk away.
If you are going to do ribs throw them on about 12+ hours before hand. Steaks and chicken can be done easily on the same day.
Everything I have sous vide so far including steak, chicken, talapia, salmon and ribs have been succulent. I am going to do a pork tenderloin with garlic, salt and pepper, with bacon grease tomorrow night.
I've read differing opinions on whether you need to recirculate or not. I wouldnt mind doing it but I am a little leary about leaving my chugger pump on all night. Any issues with that?
I let my March pump run all night also. I did ribs a few weeks ago. I cooked mine at 145F for 22hrs then cooked in 350F grill for 1hr. They were a bit overdone. Next time I'll do the same sous vide temp but grill direct over hot coals for 5-10 minutes to get a nice crust from the BBQ sauce.
Thats it, next weekend I am filling my HLT up the morning before brew day, and cooking something in it that will be ready for the grill during the brew session 24-36 hours later. No idea what that something is going to be (maybe steak, maybe ribs, maybe just chicken) but I am doing it! And I will be close to strike temps already too!
Probably not.
I did a pork loin a week ago. My garage smelled wonderful. The water would have had to have picked up plenty of the flavor. I would only have used the water for brewing if I was planning to brew a Pork Porter or maybe a Bar B Que Bock.
I ruined a giant piece of meat the same way. My intent was to just sear the outside, but in my zeal I left it on the grill too long and it got tough quickly. I know it was very tender going onto the grill.
I think the issue is that the fat is rendered out of the meat during the overnight sous vide.
JRems said:Looks good, but that lamb would be much better with a little bit of spices vacuumed into the bag with the meat.
Do you have any more details on how this is built? What's it made out of?
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